I’m trying to make up my mind about this week’s French Fridays with Dorie recipe: Christine’s Simple Pepper Soup (nee, Party Soups). Simple is an understatement. All this soup requires a quart of vegetable (bouillon) broth, a pound of peppers, extra seasoning to taste, and a simmer of twenty minutes. In the hardware department, a blender and a strainer. Adding to the simplicity, it can be served either warm or cold. Dorie Greenspan’s friend Christine, a pro of turning the simplest ideas into chic, serves these soups in tumblers, wine glasses, and dainty coffee cups.
I was not completely sold on the warm pepper soup when I tried it right after making it. It didn’t feel that special, or that deep in flavor. Granted, I cut back from the two suggested bouillon cubes to one. The brand I normally use yields a very strong vegetable broth, and I didn’t want that to detract from the taste of the peppers.
An eight hour resting period changed my mind completely. The pepper soup was silkier and the sweet pepper flavor popped up beautifully. It was not only a good chilled soup for the summer, but it could also make a great mixer for a Bloody Mary type drink. I had other plans for this though. Those were entirely driven by my first impressions of the soup.
Palate cleanser, anyone?
I’ll keep this simple pepper soup in the back burner for now, but a quart might make it to the freezer for a future dinner party.
French Fridays with Dorie is an online cooking group where a group of fearless bloggers tackle recipes from Dorie Greenspan’s Around My French Table, one recipe per week. This week’s recipe featured three equally simple soups: asparagus, broccoli or red pepper. Curious to see how the rest of the group fared? Go check out their links!